How to Make a Super-Easy, Super-Satisfying Spring Salad
 
Prep time
Total time
 
A super-easy spring salad that comes together in almost no time at all with pantry essentials you already have and some 'fridge foraging!
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • Mixed greens (or, arugula, thinly sliced endive, or baby kale)
  • Cooked grains (faro, barley, bulgar, brown rice, even quinoa)
  • Roasted vegetables (baby beets, asparagus, radishes, new potatoes)
  • Ready-prepared vegetables (baby artichokes in a jar, fire-roasted peppers in a jar)
  • Hard boiled eggs
  • Soft cheese (Feta, goat cheese, Burrata, Mozzarella)
  • Something sharp (red onions, capers, olives)
  • Cooked beans (edamame, red beans, pinto beans)
  • For the vinaigrette:
  • 1 small, finely minced shallot
  • ¼ cup white balsamic vinegar,
  • ½ tsp. sea salt
  • pinch of freshly ground pepper
  • ⅓ cup extra virgin olive oil (or more)
Instructions
  1. In a small bowl, combine the shallots, balsamic vinegar, salt, and pepper. Let stand 15 minutes to allow the shallots to macerate. Whisk in the extra virgin olive oil. Taste and adjust the seasoning with more salt if necessary. Add more olive oil if you prefer the vinaigrette to have a little less bite. Store in a glass jar.
  2. Arrange a bed of the salad greens on a large platter.
  3. Top with the grains and any cooked vegetables you have on hand.
  4. Next, add the ready-prepared vegetables (cut into small pieces) and the hard boiled eggs (quartered).
  5. Top it all off with the red onions, crumbled cheese, and beans.
  6. Shake well the vinaigrette, pour some over the salad and toss gently to combine.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-spring-salad/